Ingredients (makes 12):

• 3oz sugar
• 3oz butter
• 3 small eggs
• 2oz flour
• 1oz cocoa powder
• 6oz icing sugar
• 3oz butter
• Mini marshmallows to garnish
• Cocoa powder to garnish
• Candy canes to garnish

Method:

1. Preheat the oven to 160 degrees.
2. In a large mixing bowl cream together the butter and sugar.
3. Add the eggs and flour, by alternating a bit at a time.
4. Add the cocoa powered and stir until combined.
5. Spread the mixture between 12 cupcake cases and bake for 20-25 minutes.
6. Once cooked, remove from the oven and allow to cool for 5 minutes before removing from the baking tray, and cooling on a wire rack.
7. Whilst the cakes are cooling make the butter cream icing by mixing together the icing sugar and butter.
8. Once the cakes are cooled pipe the butter cream onto the cakes using a star shaped nozzle.
9. Top with marshmallows, a dusting of cocoa powder and candy canes, to make a handle to the 'cup' of hot chocolate.

You could use the straight ends left over to use as straws, like the photo below.